Enzymatic and physical modification of milk fat: A review

Kontkanen, Hanna; Rokka, Susanna; Kemppinen, Asmo; Miettinen, Hanna; Hellström, Jarkko; Kruus, Kristiina; Marnila, Pertti; Alatossava, Tapani; Korhonen, Hannu J. T.

doi:10.1016/j.idairyj.2010.05.003

Cited by 56 publications

(37 citation statements)

References 102 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Subsequently, the proportions (%) of the six FA groups observed in milk fat were determined and evaluated. The HCFA group included lauric, myristic and palmitic FA in accordance with Kontkanen et al (2011). The VFA group was represented by the content of butyric, caproic, caprylic, and capric FA in accordance with the study by Pešek et al (2006).…”

Section: Animals and Herd Managementmentioning

confidence: 94%

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Duchãcek¹,

Stádník²,

Ptáček³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Ducháček J., Stádník L., Ptáček M., Beran J., Okrouhlá M., Čítek J., Stupka R. (2014): Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk. Czech J. Food Sci., 32: 273-279.We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1 st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7 th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (± 2.13%; P < 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P < 0.01) as well as main MUFA (-1.81%, P < 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.

show abstract

Section: Animals and Herd Managementmentioning

confidence: 94%

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Duchãcek¹,

Stádník²,

Ptáček³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…At the first position, adding the rennet enzyme, decrease the viscosity of milk vigorously due to the release of caseinomacropeptide (CMP). The aggregation of particles started and led to a slow increase in viscosity (22). The results showed that adding various amounts of rennet had a different effect on the viscosity of samples.…”

Section: Discussionmentioning

confidence: 94%

“…Figure 2 shows that average size of casein micelles decreases after adding rennet and immediately increases afterwards by a hairy outer layer, it is similar to the finding of Castillo et al (2000). McMahon and Brown said the same concept about viscosity of milk at first and after adding rennet enzyme (22). Coalescence of micelles in treated samples may cause partial fusion of casein micelles and new interaction or weak electrostatic bond between partially hydrolyzed casein micelles and whey protein of skim milk.…”

mentioning

confidence: 95%

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Nouri

Ezzatpanah

2017

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C TBackground and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers' health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods:UHT skim milk samples were prepared using 0.2, 0.4, 0.6 and 0.8 % (w/w) of rennet followed by storage at 60°C for 15 minutes to inactivate the enzyme. The Chemical, physical and sensory characteristics of control and treated samples were evaluated. Statistical analysis was performed by SPSS. Results:The results showed that a higher concentration of rennet increased and decreased b * (blue-yellow) and a * (green-red), respectively (p<0.05). The regression profiles of viscosity plotted against heat stability of samples show a polynomial relationship (R 2 = 0.96). The zeta value of treatment samples was significantly lower than the absolute value of CUSM (Control UHT skim milk with 0.3% fat). There is a correlation between the appearance viscosity and average particle size (R 2 = 0.92). The skim milk consisting of 0.6% of rennet skim milk did not have any significant regarding aroma, taste and texture from those of the control UHT whole milk (p<0.05). Conclusions:The result showed that, RSM 4 (Renneted UHT skim milk with 0.3% fat and 0.8 % (w/w) rennet) has similar characteristics to whole milk and it is also clear in viscosity and sensory evaluation among other samples. It has been noted that non-dairy components were not used in RSM 4 and the new production can be a very functional and safe fat mimetic by merely changing the structure of casein micelles.

show abstract

“…Main methods of oils and fats modification include fractionation, transesterification, hydrogenation, and mixing. [5] These modifications may lay the foundation for the development of baking shortening with CF.…”

Section: Introductionmentioning

confidence: 99%

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

Wei

Liu

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

In order to broaden the use of chicken fat (CF), a new shortening was developed using stearin fractions of CF as a raw material. The CF was mixed with different base oils, and the compatibility, plasticity, and polymorphism of the mixture were analyzed. The influence of emulsifiers on the waterabsorbing and air-absorbing abilities, and rheology of the CF-based shortening was studied. The mixtures of CF with palm oil at a mass ratio of 7:3 and CF with beef tallow at a mass ratio of 5:5 exhibited good compatibility, plasticity for baking, and crystal structure. By analysis of water-absorbing and air-absorbing abilities, the optimal amount of emulsifiers in both mixtures was determined as 1%, and the ratios of distilled monostearate, SPAN 60, and lecithin were determined to be 0.45:0.45:0.1 and 0.45:0.1:0.45 in the mixtures of CF with palm oil and CF with beef tallow, respectively. Different emulsifiers had significant effects on the rheological properties of CF-based shortenings. In addition, mixed emulsifiers had greater effects on the water-absorbing and air-absorbing abilities of the shortening than single emulsifier.

show abstract

Enzymatic and physical modification of milk fat: A review

Cited by 56 publications

References 102 publications

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

Contact Info

Product

Resources

About